Adjika recipe without horseradish

Adjika today has become an international seasoning that is served with meat, fish dishes, soups and pasta in almost every family. There are a lot of ways to prepare this spicy and aromatic sauce. With what kind of vegetables and fruits adjika is not prepared. But the basis is still hot pepper and garlic, sometimes horseradish.

Today we will offer you seasoning recipes with various ingredients, but all this will be adjika without horseradish for the winter. The sharpness and piquancy of the sauce will amaze you the first time. Plus, it’s easy to cook.

Adjika is horseradish

First option

To prepare 3-4 jars of delicious hot adjika without horseradish, you need to stock up:

• ripe tomatoes – 1 kg;
• sweet bell pepper (red) – 0,5 kg;
• garlic and hot peppers (pods) – 150 g each;
• table vinegar 9% – ½ cup;
• coarse rock salt – ½ cup.

This adjika for the winter turns out to be spicy without the addition of horseradish. Serve it with meat, fish or just as an addition to any side dish.

Features of preparation

1. Wash vegetables thoroughly. Remove stems from peppers. We clean the Bulgarian pepper from seeds and partitions. Handle hot peppers carefully, it is best to wear rubber gloves.
2. Do not remove seeds from hot peppers. Thanks to them, adjika gets a special taste. We cut out the place where the stalk was attached to the tomatoes. We cut the vegetables and put them in separate bowls.
3. We prepare a blender and grind first both types of peppers. Pour them into a large container.

   

4. Then we grind the red tomatoes and garlic, beat until the mass becomes homogeneous.

   

5. Pour the tomato-garlic puree into the peppers. It remains to add salt and vinegar. Mix the mass thoroughly so that all the components are combined. Leave for half an hour until the salt is completely dissolved and lay out in jars.

   

Delicious adjika without horseradish is ready. Storage location – refrigerator.

The second option

According to this recipe, adjika without horseradish differs little in taste from horseradish. In addition, the sauce is also useful, since vinegar is not used in its preparation. And the spiciness is given by a large number of chili peppers. But it’s very tasty.

To prepare spicy adjika without horseradish, you will need:

• ripe tomatoes – 3 kg;
• chili peppers (pods) – 0,4 kg;
• sweet bell pepper – 1 kg;
• garlic – 2 large heads;
• rock salt – 6 tablespoons.

How to cook

Preparing adjika horseradish for the winter without horseradish is very simple:

1. We thoroughly wash the vegetables, remove the stalk and the place of its attachment from the fleshy tomatoes. We clean the sweet pepper from seeds and internal partitions. In a hot chili pepper, cut off only the stem, and leave the seeds. It is they who will give adjika sharpness and piquancy. We clean the garlic from the upper scales and remove the transparent film. Wear rubber gloves when peeling chili peppers, otherwise your hands will not be burned.
2. Cut the vegetables into small pieces, put them in a blender and grind until you get a puree. If there is no blender, you can use a meat grinder by placing the smallest grate.

You will get a liquid homogeneous mass. Add salt, let stand for 40 minutes and transfer to dry sterile jars. Acute adjika is ready for the winter. The main thing is that hell is not needed. You can store seasoning in the winter in the basement or refrigerator.

Option three – with apples

To prepare the sauce for the winter according to the following recipe, horseradish root is also not required. In addition, adjika is not too spicy. It is not necessary to subject the seasoning to various dishes to heat treatment; all vegetables and apples remain raw.

So, to prepare adjika without horseradish for the winter, we stock up:

• red fleshy tomatoes – 3 kg 500 g;
• sweet bell peppers, sweet and sour apples and carrots, one kilogram each;
• vegetable oil – 150 g;
• garlic – 6 cloves;
• onions – 3 heads;
• aspirin – 3 tablets.

Cooking rules

1. We wash vegetables and apples under running water, dry them on a towel.
2. We peel the apples, cut out the core with seeds. Peel and rinse garlic, onion, carrots. We take out seeds and partitions from sweet peppers. To peel the tomatoes, dip them in boiling water for one minute, then transfer to cold – the skin is removed without problems.
3. To grind the ingredients, you can use any device you have – a meat grinder, food processor or blender. The main thing is to get a homogeneous mass, similar in consistency to mashed potatoes. Grind the garlic separately, using a press.
4. We spread the chopped vegetables in a cup, salt, add garlic and aspirin.

Adjika without horseradish is ready for the winter. It remains to decompose into clean jars and put in the refrigerator.

Option four – with herbs

For this spicy adjika without horseradish, you need to stock up on various herbs and spices. They will give the sauce an amazing aroma and taste. And the sharpness is due to the hot chili pepper.

The list of ingredients is long, but it’s easy to get them. Today, such seasonings for adjika without horseradish for the winter can be bought at any store.

What do we need:

• 0,5 kg of hot chili pepper;
• 10 cloves of garlic;
• a bunch of fresh cilantro;
• a tablespoon of basil, thyme, savory and cumin;
• a teaspoon of sesame;
• 2 tablespoons of coriander;
• 1 tablespoon of rock salt.

So, let’s start cooking adjika:

1. First, we wash the pepper and green cilantro in cold water, dry it on a napkin.
2. We clean hot peppers only with gloves. They need to cut the stalk and remove the seeds. Some housewives leave them in 1-2 peppers. They believe that the presence of a small amount of seeds makes the taste more expressive, the aroma of the finished adjika intensifies. Even horseradish is not needed in this case. Remove skin and film from garlic cloves.
3. We grind the prepared ingredients (greens too) on any device convenient for you. Whatever you use, remember not to make a puree.
4. We spread sesame, coriander, cumin in a dry frying pan and heat slightly until a subtle aroma appears. When the spices have cooled, add salt and lightly grind them in a mortar.
5. Add the mixture from the mortar and the rest of the dried spices to the cup with the chopped ingredients, mix everything until smooth.

This adjika can be eaten immediately. But understanding people advise not to rush. After a few days, the seasoning will absorb all the flavors, it will become much sharper and tastier.

Such adjika is stored for meat and fish dishes (it is especially good for barbecue!) Only in the refrigerator.

Conclusion

There are a lot of adjika recipes for the winter. Each of them is unique in its own way.

In the video, another version of hot sauce without horseradish:

As a rule, housewives prepare several types of adjika for the winter, because even in the same family, tastes do not always coincide. We hope that our recipes will also interest you. Good luck preparing for the winter and bon appetit!